Tagged Questions

I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going ...

This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking ...

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...

If a recipe calls for 'boiling potatoes', what variety(ies) is it referring to, and why?
Example Recipes:
Punjabi-Style Cauliflower and Potatoes with Ginger (Aloo Gobi)
Potato and Cauliflower Curry
...

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it.
The scenario is this, let's say you ...

My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees.
When water heated in standard, typical electric kettle reaches this temperature? Is it immediately after ...

For many years I had a typical electric kettle. Whenever I wanted a 75 Celsius / 167 Fahrenheit water to make a green tea, I had to boil it up to 100 Celsius / 212 Fahrenheit (because, that was the ...

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell.
Why boiling ...

Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long enough?
Usually this happens as cook's errors, but at times it's the desired effect ...

When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place.
However, with the lid on, the sauce retains much more water than I ...

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...

The shop where I get milk (homogenized, pasteurized) is quite far from my home. So I would like to buy more milk per visit. Would like some expert advice on storing and handling the extra milk. How ...

I've been hungry for a light oxtail soup, and managed to find some (around 1.5lb) frozen at the butcher. I'm aiming for light flavor to go alongside leeks and bulgar, so I figured I would simmer the ...

Medical Biochemistry point of view
My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed boiling food instead.
I think there are ...

I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point.
Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature ...

I'm trying to cook some dried corn that normally is meant for popcorn.
I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap water.
After that I cooked it for about ...